Shelly's Recipe

CABBAGE PATCH SOUP

Category: Soups

3 cups cabbage, finely shredded
2 tbsp butter
1 lb lean ground beef
1 medium onion, thinly sliced
1/2 cup celery, diced
1/4 cup red bell pepper, diced
1/4 cup garlic, diced
1 (15-ounce) can tomatoes with juice
2 cups water
1 can red kidney beans
1 tsp chili powder
salt and black pepper
Louisiana Gold Pepper Sauce

In a 5-quart cast iron dutch oven, melt butter over medium-high heat. Add ground beef and brown until meat is thoroughly cooked and separated, grain for grain. Add onions, celery, bell pepper and garlic. Sauté 3-5 minutes, or until vegetables are wilted. Add tomatoes and, using the back of a spoon, break tomatoes into the meat/vegetables mixture. Add water and beans, blending well until all is incorporated. Add cabbage, bring mixture to a rolling boil, reduce to simmer and cook until cabbage is tender. Season to taste using chili powder, salt, pepper and Louisiana Gold. SERVES: 6